- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: hot deli case out of temp. whole chicken 130.2 deg, fried chicken tenders 94 deg.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: slicer in deli has dried food on areas of slicer which may come in contact with food
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: a thorough cleaning is needed in deli/bakery area
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hand sink in produce prep area needs to be through a mixing faucet
- Food storage containers identified with common name of food
Observation: mashed potatoes in deli walkin
- Safe, unadulterated, honestly presented
Observation: 5 cans of expired infant formula removed from shelves today
- Single use glove use
Observation: bakery staff used gloved hand to pick food up off floor then went back to task of food prep. Gloves are single use and should be changed when they become soiled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: several coolers out of temp today. Deli salad case pea salad 54 deg, deli retail case laughing cow cheese 49 deg, produce case apple cider 44.1 deg, cheese case chunk cheese 46.5 deg, far east side of milk cooler OJ 44.3 deg, lunchmeat case bologna 44 deg and Oscar Meyer salami 46.2 deg.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: potentially hazardous ready to eat food-mashed potatoes missing date today.
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12/28/2015 | Pre Opening |
| No violation noted during this evaluation. | 12/24/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 08/31/2015 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: several ceiling tiles observed throughout store which have mold on them. Leaky roof by butter and dairy cases. Ceiling should be in good repair
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08/27/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/09/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/15/2014 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: several plastic container of hot food were covered and cooling on counter top. Outside of container was 74deg. Review provided handout with deli staff for proper cooling technique.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: microwave in deli needs cleaning. Counter top and area around shrink wrap station in deli need cleaned.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: gravy was 121.1deg at time of inspection. Dial was turned up. This corner should be monitored and possibly covered if unable to maintain proper temps consistently.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: no visible thermometer in discontinued produce bunker. This needs a thermometer if PHF is stored inside such as cut lettuce, cabbage or melon.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: discounted produce bunker had been unplugged-cut melon was 52.6deg, cut cabbage was 53.9deg-both were discarded and unit was turned on-Corrected on site. Sauteed onions in deli were 60deg sitting on countertop-keep hot or keep cold as this is a Potentially Hazardous Food.
- Safe, unadulterated, honestly presented
Observation: 4 cans of outdated infant formula removed from shelves today
- Package integrity
Observation: one dented can removed from shelves and 2 badly dented cans and 2 unlabeled cans removed from deli area. These are considered unsafe.
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12/10/2014 | Regular |
| No violation noted during this evaluation. | 10/27/2014 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: coolers have been emptied and product is no longer for sale. repairs continue and manager will keep in touch
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10/20/2014 | Follow Up LOC |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: several thermometers are still inaccurate. A secondary thermometer in the warmest part of the unit is needed in: lunchmeat bunker, cheese cooler.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: cut lettuce and tomatoes have been corrected. Other coolers have a refrigeration repair person coming today. Please follow up with me within 3 days to let me know this has happened and the following coolers are running 41 or less: deli self serve cooler, lunchmeat bunker, cheese cooler. At time of inspection lunchmeat was 50.9, cheese was 50.2-62deg and dip in deli retail case was 48.4.
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10/17/2014 | Physical Recheck |
- Untreated eggs stored in 45°F ambient air temperature
Observation: whole shell eggs in bunker in front of store were 51.4deg
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Equipment in deli needs cleaned on, under and around. Cleaning logs are posted but were blank for several of the summer months. Some items were signed off recently but appear to not have been done (freezer cleaning). There is a new deli manager and she is working to correct these deficiencies. Visible slime in the bottom of the discounted produce bunker-unit has not been cleaned recently.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: soup for hot holding should be at least 135deg. Broccoli was 129 and bean was 132deg today. Corrected.
- Capacity, availability, and pressure of hot and cold water
Observation: there is no hot water at hand sink in deli kitchen. A repair order has been placed. Please follow up when completed.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: reheated soup should be heated to 165deg then hot held at 135deg or more. Soups were only holding at 129-132. Corrected
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: ice machine needs cleaning. visible mold on parts
- Package integrity
Observation: a few dented cans and several cans of outdated infant formula removed from shelves today.Corrected.
- Bare hand contact with ready to eat foods
Observation: bare hand contact observed today on RTE bread. Should wash hands first then wear gloves or use barrier.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Deli self serve retail case some items out of temp top of stacked ribs 46.9deg (bottom 39 ok), whole cheesecake 49.4, slaw 51.7deg. Sliced tomatoes and cut lettuce need to be kept under refrigeration and were 60deg today. Lunchmeat in single retail meat bunker was 54.8deg today. Cheese case shred cheese was 60.1deg and is packed too tight, cracker barrel cheese 49.7deg airflow must not be good to parts of unit.
- Safe, unadulterated, honestly presented
Observation: raw expired meat dated "sell by 9/1/14 and 9/16/14" observed in deli cooler intended for cooking and serving to public. If food is being frozen it needs to be datemarked when frozen then dated again when taken out. This appears to be very old food.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: several produce items for sale in discount bunker do not appear to be safe-mold on broccoli and mushrooms slimy. Coleslaw out of temp in deli retail case is bubbling and there is a lot of condensation under lids. These should be discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: microwave in deli needs cleaning
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: several thermometers were either inaccurate today or are placed in a very cold spot. There was a 6-26deg difference between unit thermometers and my digital ambient air thermometer today.
- Utensils and pressure measuring devices maintained
Observation: 4 rubber spatulas removed from service today with chips and tears.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: datemarking is needed on several items. Date meat when frozen then when thawed, deli meat once opened, etc.
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10/07/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/13/2014 | Non Illness Complaint |
- Food storage - preventing contamination from the premises
food boxes should be stored at least 6 inches off floor in deli walk in cooler
- Multiuse food contact surfaces are cleanable
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- equipment food contact surfaces and utensils clean to sight and touch.
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- In-use utensils, between-use storage
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- Separation from food, equipment, utensils, linens, and single service
in overstock store room, paint and chemicals should be stored completely away from any food products
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink in deli was out of sanitizer powder in dispenser. Corrected at time of inspection. Test sanitizer with strips daily to ensure proper amount is being dispersed. Should be 200ppm quaternary.
- Roasts held at a temperature of 130°F or above
fruit dip in upper left corner of produce reach in case was 44.6deg today using my digital stem thermometer. Should be 41 or less. If there are cold spots and warm spots, rearrange perishable product so it is in a cold spot and maintaining temperature.
- Handwashing signage
One of the sinks in produce prep area should be designated for hand washing only. Other sink should be for food prep/washing fruit and veggies (clean & sanitize first)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
a few cleaning issues observed today: portable fans need cleaning, shelves, floor and front of equipment and cabinets in deli need a thorough cleaning.
- Food shall be obtained from sources that comply with law
Outdated infant formula pulled from shelves today. Corrected at time of inspection
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12/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- Food shall be obtained from sources that comply with law
Outdated infant formula pulled from shelves today. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink in deli was out of sanitizer powder in dispenser. Corrected at time of inspection. Test sanitizer with strips daily to ensure proper amount is being dispersed. Should be 200ppm quaternary.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
a few cleaning issues observed today: portable fans need cleaning, shelves, floor and front of equipment and cabinets in deli need a thorough cleaning.
- Handwashing signage
One of the sinks in produce prep area should be designated for hand washing only. Other sink should be for food prep/washing fruit and veggies (clean & sanitize first)
- In-use utensils, between-use storage
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- Multiuse food contact surfaces are cleanable
Deli slicer and bread slicer both need to be disassembled and thoroughly cleaned in crevices. Build up on both visible today. Between uses deli salad utensils should be monitored closely so handle is not laying in product. Ready to eat bulk shrimp in frozen bunker by dairy cooler should be redone so food is protected during display/self service and scoop is stored with handle out of food at all times.
- Food storage - preventing contamination from the premises
food boxes should be stored at least 6 inches off floor in deli walk in cooler
- Separation from food, equipment, utensils, linens, and single service
in overstock store room, paint and chemicals should be stored completely away from any food products
- Roasts held at a temperature of 130°F or above
fruit dip in upper left corner of produce reach in case was 44.6deg today using my digital stem thermometer. Should be 41 or less. If there are cold spots and warm spots, rearrange perishable product so it is in a cold spot and maintaining temperature.
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12/18/2013 | Routine |
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